This Shrimp Carbonara is ready in under 15 minutes with a creamy, silky sauce - no cream required! My no-fail method ensures you get perfect carbonara every time (no scrambled eggs!), and the addition of garlic and shrimp gives this Italian classic a delicious twist.
Sorry Italy! But Shrimp + Carbonara = Amazing
If you're Italian you might want to stop reading now - but this just had to be done. And don't worry - at least I'm not adding cream.
Classic carbonara is a favorite for good reason - it's so delicious and creamy, and so EASY to make once you learn the technique behind it. And adding shrimp? Well, it just gives it a fun twist whenever you're not really feeling like having meat.
This version follows the classic (no cream!) method of making carbonara, and it's all done in under 15 minutes. And don't worry, I help you along the way so you can feel confident making carbonara the classic way. It's not very difficult, you just need to know what you're doing!
And once you learn, you'll love making carbonara and other similar sauces without cream - because that silky, creamy result is quite like magic!
Really love the shrimp + pasta combo? Try this Garlic Butter Shrimp Pasta next!
"loved it" - Ellen
So Much Flavor From So Few Ingredients
What Cheese to Use
Pecorino Romano is the classic cheese used for carbonara. Since this is already not so classic with the addition of shrimp & garlic, feel free to also step away from the pecorino. I sometimes use Parmesan cheese instead - it's also very good, and gives a similar result.
If you're making this for a strict pescatarian who wants to avoid animal rennet, then you will need to find a third option. My suggestion is to look for a similar Italian hard cheese made without this.
I recommend shreding the cheese yourself. If you do opt for pre-shredded cheese, you need to make sure it is 100% cheese with nothing else added.
Notes on Shrimp
I like starting with raw shrimp for this recipe, as it helps avoid overcooking them. But, you can also make this with pre-cooked shrimp.
Either way, the shrimp should be peeled, and I prefer to remove the tail before cooking for easier eating.
I made this with jumbo shrimp but it would be possible to make it with regular shrimp as well.
What Pasta to Use
I prefer making carbonara with spaghetti, but any long type of pasta like angel hair, tagliatelle or bucatini pasta will work.
Make it Your Own
There are multiple ways you can vary this recipe.
Classic Carbonara: Make it with guanciale, pancetta or bacon instead of shrimp, for the traditional taste. Skip the butter and instead start of with bacon, pancetta or guanciale in a cold pan, and go from there.
Shrimp & Bacon Carbonara: Start bacon bits in a cold pan, skip the butter, and cook the shrimp in bacon grease instead.
Chicken Carbonara: Add cooked pieces of chicken instead of shrimp.
Chicken & Bacon Carbonara: Start bacon bits in a cold pan, skip the butter, and add cooked pieces of chicken instead of shrimp.
Tortellini Carbonara: Use tortellini instead of spaghetti with either shrimp or any of the other options.
What Is the Trick to Making a Good Carbonara?
The secret to a good carbonara is to get the egg and cheese to combine with pasta water to create a silky sauce, without adding any cream.
You want the cheese to melt and combine with the egg, fat from the pan, and starchy pasta water to create a creamy sauce. If it's not heated enough, you end up with a sauce that's too thin, and if you heat it too much, you end up with scrambled eggs instead.
There are 2 important steps to achieving just the right texture:
- Add a bit of pasta cooking water to the cheese and egg mixture before adding it to the pan. This will heat the mixture gently, allowing the cheese to start melting - which helps it create a creamy sauce - and change the protein structure of the egg yolks so they help thicken the sauce.
- Turn off the heat before adding the sauce to the pan. Even if you added pasta water to the mixture beforehand, a too warm pan can still turn your sauce into scrambled eggs. Turn off the heat, and even remove the pan from the heat source if you're not using an induction or gas stovetop that cools down quickly.
How to Make It in 5 Simple Steps
First, get the pasta cooking, then it's time to get started on the sauce.
1. Make a Paste
Start by mixing together shredded cheese, egg yolks and black pepper in a small bowl. You want it to create a paste.
2. Cook the Shrimp
Cook the shrimp on both sides in a pan with butter and garlic. This will just take a few minutes. They are done when pink on both sides.
3. Add Pasta
Drain the pasta and add it to the pan with the shrimp. Make sure to reserve some of the pasta water! Mix together to coat the pasta with butter, then turn off the heat.
4. Temper the Sauce
From here you will want to work quite quickly. Temper the egg and cheese sauce by adding a small amount of hot pasta water to it and mixing. When well combined, add a bit more until you've added all the pasta water stated in the recipe (¼ cup for 2 servings).
5. Combine
Add the cheese and egg sauce to the pasta and shrimp and toss together to coat with the sauce, creating a smooth, silky, creamy texture. Add more pasta water if needed to create your desired consistency, then serve with fresh ground black pepper.
Expert Tips
The temperature is the secret to a good sauce. You don't want the sauce to get too hot or too cold. If you add the cheese-and-egg mix to a hot pan the eggs will scramble, and this is not what we're after. And if it gets too cold, it will be thin and watery instead of silky and creamy.
If the sauce is too thin, you can often save it. Turn on the heat again at low temperature, and mix constantly as the heat rises. If needed, add a bit more pasta water as the sauce thickens.
If the eggs have scrambled, there's not much to do. You can still eat it but it won't be the same at all.
Don't overcook the shrimp. Cook until they're just pink on the outside on both sides, and they will finish cooking while you add the pasta and sauce.
What to Do with Leftovers
Carbonara is always best eaten right after cooking. You can save leftovers, but the texture and consistency will not be the same.
Storing: Store leftovers in the fridge in an airtight container for up to 3 days.
Freezing: I do not recommend freezing leftovers as the consistency of the sauce will not be the same at all.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, mixing between each segment.
What to Serve With It
More Easy 15-Minute Dinners
Recipe
15-Minute Shrimp Carbonara (No Cream!)
Print RateIngredients
- 6 oz spaghetti reserve the pasta cooking water
- 2 egg yolks
- ½ cup shredded Pecorino cheese or Parmesan cheese
- ¼ teaspoon ground black pepper fresh ground is best + more to serve
- 2 tablespoon butter or olive oil
- 1 garlic clove minced
- ½ lb jumbo shrimp raw or pre-cooked; peeled and tail removed
- ¼ cup pasta cooking water + more if needed
Instructions
- Cook pasta according to package instructions, in a large pot with heavily salted water. You want to cook it al dente, as it will finish cooking in the sauce. Usually it's a good idea to cook it 1 minute less than the package instruction. Make sure to reserve some of the cooking water before you drain it.6 oz spaghetti
- In a small bowl, combine egg yolks, shredded Pecorino cheese and ground black pepper. Mix well to create a paste.2 egg yolks, ½ cup shredded Pecorino cheese, ¼ teaspoon ground black pepper
- Melt butter in a skillet over medium heat, then add minced garlic and sauté 30 seconds without browning.2 tablespoon butter, 1 garlic clove
- Add shrimp and cook 1-2 minutes per side until pink on both sides (if using raw shrimp) or 1 minute per side (if using pre-cooked shrimp).½ lb jumbo shrimp
- Add the cooked pasta to the skillet and mix well to coat with butter, then turn off the heat. You will want to work fast from this point on.
- Add about 1 tablespoon of hot pasta cooking water to the cheese and egg paste you created before, and mix well to combine. Slowly add the rest of the pasta cooking water.¼ cup pasta cooking water
- Add the cheese mixture to the pan and toss to combine and coat the pasta. You want it to create a nice, silky, sauce. Add more pasta cooking water if needed to create the perfect consistency and amount of sauce. Serve!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
What to Do with Leftovers
Carbonara is always eaten best right after cooking. You can save leftovers, but the texture and consistency will not be the same. Storing:Â Store leftovers in the fridge in an airtight container for up to 3 days. Freezing:Â I do not recommend freezing leftovers as the consistency of the sauce will not be the same at all. Reheating in microwave:Â Reheat leftovers in the microwave in 1-minute increments, mixing between each segment.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Ellen
loved it